Search
Lunch this afternoon: Buckwheat soba noodles, fresh minced garlic (oh yes), baby spinach, cherry tomatoes, mango, feta cheese, chili flakes, ground black pepper. Dressing: Mix Dijon mustard with balsamic vinegar, evoo and crushed brown sesame seed. #eatclean
Shooting a number of exercise videos for HealthMeTV tomorrow, stay tuned!!
Borassus flabellifer, commonly known as doub palm, palmyra palm, tala palm, toddy palm or wine palm, is native to the Indian subcontinent and Southeast Asia, including Nepal, India, Bangladesh, Sri Lanka, Cambodia, Laos, Burma, Thailand, Vietnam, Malaysia, Indonesia and the Philippines. It is reportedly naturalized in Pakistan, Socotra, and parts of China.
The top portion of the fruit must be cut off to reveal the sweet jelly seed sockets, translucent pale-white, similar to that of the lychee but with a milder flavor and no pit. The sweet jelly seed sockets occur in combinations of two, three or four seeds inside the fruit. The jelly part of the fruit is covered with a thin, yellowish-brown skin. These are known to contain watery fluid inside the fleshy white body. These seed sockets have been the inspiration behind certain sweets Sandesh called Jalbhara (জলভরা) found in Bengal.
The conventional way this fruit is eaten is when the outer casing is still unripe while the seeds are eaten as the fruit. But if the entire fruit is left to ripen, the fibrous outer layer of the palm fruits can also be eaten raw, boiled, or roasted. When this happens, the fruit takes a purple-blackish hue and tastes similar to a Coconut flesh. The skin is also eaten as part of the fruit similar to how mango skins are often consumed along with the fruit. Bengali People have perfected the art of making various sweet dishes with the yellowish viscous fluidic substance obtained from a ripe palm fruit. These include Mustard oil fried Taler Bora,tastes best when fried in Sunflower oil (তালের বড়া), or mixed with thickened milk to form Taal-kheer (তাল ক্ষীর).
-----------------------------------------------------------------------
Ingredients:
3 tbsp coconut oil
2 tsp cumin seed
1 tsp brown mustard seed
1 tsp yellow mustard seed
a pinch of fennel seed
15g ginger root
2000ml water
500ml soy milk
300g cabbage
100g mushroom
200g lotus root
150g carrot
200g broccoli
300g tempeh
2 tbsp cumin seed powder
1 tsp coriander seed powder
1 tsp turmeric powder
1/2 tsp chili powder
4 tbsp soy sauce
3 tbsp Palm sugar
a dash of black pepper
3 - 5 tsp salt
Instructions:
1. fry whole spices and ginger with coconut oil.
2. add water, soy milk and all the vegetables. cook until all the vegetables are cooked.
3. add all the remaining ingredients.
-----------------------------------------------------------------------
「材料」
ココナッツオイル 大さじ3
クミンシード 小さじ2
ブラウンマスタードシード 小さじ1
イエローマスタードシード 小さじ1
フェンネルシード 少々
生姜 15g
水 2000ml
豆乳 500ml
キャベツ 300g
マッシュルーム 100g
レンコン 200g
人参 150g
ブロッコリー 200g
テンペ 300g
クミンシードパウダー 小さじ1
ターメリックパウダー 小さじ1
チリパウダー 小さじ1/2
醤油 大さじ4
パームシュガー 大さじ3
黒胡椒 少々
塩 小さじ3〜5
「作り方」
１、ホールのスパイスをココナッツオイルで炒めます。
２、水、豆乳、野菜を入れ、野菜に火が通るまで煮ます。
３、残りの全ての材料を加えます。
-----------------------------------------------------------------------
I often use iHerb to get organic ingredients.
HP : http://www.iherb.com/?rcode=YOY970
Use a code YOY970 to get a discount on your first purchase.
They ship internationally at low price sometimes even free :)
-----------------------------------------------------------------------
Website : http://www.peacefulcuisine.com
Instagram：http://instagram.com/peaceful_cuisine/
Facebook : https://www.facebook.com/peacefulcuisine.ryoya
2nd Channel : https://www.youtube.com/c/RyoyaTakashima
-----------------------------------------------------------------------
Camera : Nikon D7000
Lens : Sigma 30mm F1.4 / Sigma 50mm F2.8 macro
Software : Apple Final Cut Pro X
Music : http://www.partnersinrhyme.com/royaltyfreemusic/
-----------------------------------------------------------------------
